*** Beer-Braised Shrimp with Louisiana Salsa & Rice

• 4 garlic cloves, grated or finely chopped
• 6 to 8 small celery stalks from the heart, chopped
• 1 large or 2 medium green bell peppers, seeded and chopped
• 1 medium to large red onion, chopped
• 2 tbsp finely chopped fresh thyme leaves
• 4 tbsp (1/2 stick) margarine
• 1 1/2 cups enriched white rice
• 2 1/2 cups chicken stock
• 1 red jalapeno pepper, very thinly sliced
• 1/2 pint small tomatoes (cherry, grape, or small heirloom), halved
• 2 limes
• Salt
• 2 tbsp EVOO
• 3 lbs large shrimp, deveined, tail on (sub 1 lb of light spicy sausage for some of the shrimp if desired, then cook in skillet before shrimp)
• 1 tbsp Old Bay seafood seasoning
• 1 tbsp Worcestershire sauce
• 1/4 cup hot sauce
• 1 bottle of beer
• 1 bunch scallions, thinly sliced on an angle

In a medium bowl, combine the garlic, celery, bell peppers, onions, and thyme.

Heat a medium pot with 1 tablespoon of the margarine over medium heat. Add about one third of the vegetables to the pot, cook for 2 to 3 minutes to soften, then add the rice and toss around for another 1 to 2 minutes. Stir in the chicken stock, cover the pot, and bring to a boil. Simmer the rice for 15 to 18 minutes, until tender, then fluff with a form.

Combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.

Heat the EVOO in a large skillet over medium-high to high heat. Add the shrimp and season with the Old Bay, Worcestershire sauce, and hot sauce. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for 5 to 6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the scallions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.

Serve the shrimp on plates topped with a generous scoop of rice and garnished with generous spoonfuls of salsa. If you prefer lots of rice, reverse the order and fill the plate with rice, then top with the shrimp and salsa.

6 servings, 14 WW PointsPlus each